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Smitty's Restaurant

10702 108A Street Grande Prairie AB T8V 7M5 · Food - General

Official record from Alberta →

Inspection summary

Smitty's Restaurant has been inspected 13 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on October 9, 2026, recorded 2 infractions.

3 of 13 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 1, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 18 times across 9 separate inspections, most recently on October 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 4 separate inspections, most recently on October 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 10/1. The stainless-steel counter around the dishwasher and the spray sink did not have an adequate splash barrier. Water was observed leaking/dripping off the counter into a bucket. Install a splash barrier.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 10/1. 1) The baseboard behind the deep fryers and the dishwashing pit were in disrepair. Repair/replace the baseboards in these areas.2) The hot water for the dishwashing spray sink can only be turned on via a knob below the sink. Repair hot water faucet for the spray sink.3) Part of the flooring in the dry storage area was not smooth or easily cleanable. Replace flooring in that area.
  2. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 10/1. There were several inserts of gravies, soups, etc. in the walk-in cooler which were past the "Use By Date". These were discarded at the time of the inspection. Ensure staff are periodically going through the cooler and checking preparation date/use by date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 10/1. 1) The cookline did not have any surface sanitizer easily available. A bucket of sanitizer was filled and placed by the cookline at the time of the inspection. 2) Cloths around the cookline were not being stored in sanitizer. Cloths were moved to the sanitizer bucket at the time of the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 10/1. There were several inserts in the walk-in cooler which were not labeled with contents or preparation date. Ensure all inserts are labeled with contents and preparation date.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/1. 1) A few of the prep cooler inserts containing high-risk food products were overstocked/overfilled. Overfilled inserts can impede air circulation and may prevent the top portion of the product from maintaining required cold-holding temperatures.The amount of food in the inserts was reduced at the time of the inspection. 2) There was wrapped food products stored in container near the soap dispenser. Food must not be stored below the soap dispenser to prevent contamination. Food was moved at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 10/1. There was a cup being used as a scoop and was stored inside an insert of gravy. All scoops must have a handle and stored in a manner that does not contaminate the product (i.e., outside of the insert).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 10/1. 1) There were eggs observed sitting on the counter and were not being actively used. Eggs were moved to the cooler at the time of the inspection.2) There were containers of frozen hashbrowns and fries observed sitting on the counter near the deep fryer and were not being actively used. These were moved to the freezer at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 10/1. The chlorine sanitizer bucket for the mechanical dishwasher was empty and there was no sanitizer being dispensed from the dishwasher. A new sanitizer bucket was hooked up to the dishwasher.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 10/1. The stainless-steel counter around the dishwasher and the spray sink did not have an adequate splash barrier. Water was observed leaking/dripping off the counter into a bucket. Install a splash barrier.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 10/1. 1) The baseboard behind the deep fryers and the dishwashing pit were in disrepair. Repair/replace the baseboards in these areas.2) The hot water for the dishwashing spray sink can only be turned on via a knob below the sink. Repair hot water faucet for the spray sink.3) Part of the flooring in the dry storage area was not smooth or easily cleanable. Replace flooring in that area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/1. There was an accumulation of food debris inside the prep freezer by the cookline. Clean inside the freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 10/1. There was a build-up of food debris in on the meat slicer. Take apart the meat slicer and thoroughly clean and sanitizer the meat slicer.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink faucet could not been repaired and instead of replacing it, Manager decided to just remove the hand washing sink. Ensure new hand washing sink is installed asap.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at the server station hand washing sink was empty. Dispenser was refilled during inspection.Ensure hand washing sink is adequately supplied with liquid soap and single use paper towels at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not cleaned after use. This is a repeat violation. Ensure meat slicer is cleaned immediately after each use or placed in the dishwashing area to be cleaned later.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.Update: December 14, 2025According to the operator, plumber stated that it will take 2 weeks for parts to arrive for repairs.
  6. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler not changing gloves after task is completed and wash hands prior to wearing gloves. Food handler was educated on glove use. Ensure glove use policy is in place. Glove use does not replace hand washing and hands must be washed prior to wearing gloves. Gloves must be discarded after task is completed.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ham and other high risk are not dated when placed in inserts inside the prep cooler. Inserts must have a date stamp as well to ensure FIFO is being followed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer was not cleaned properly, and hair net was stored on the blade. Ensure meat slicer is cleaned and sanitized.
  7. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Ham and other high risk are not dated when placed in inserts inside the prep cooler. Inserts must have a date stamp as well to ensure FIFO is being followed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing sink near the walk-in cooler and 2 compartment prep sink faucets are leaking. Ensure both faucets are repaired.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not kept inside the sanitizer bucket.Ensure cleaning cloths are kept inside the sanitizer bucket after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed Styrofoam pieces all over the kitchen (e.g. shelves, counters, meat slicer, ice cream dipper well, utensil storage containers, on top of dishwasher, floors etc.,) and dining area floor. Styrofoam is entering the facility through the vents and is a result of renovations occurring in the adjacent building. Facility was issued a verbal closer order. Written closure order to follow. Closure sign was posted on the front entrance door. The issue was also discussed with the site supervisor doing the renovations. The contractor stated that they will work on a solution to address this.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Display unit not in use is being stored in the kitchen.Ensure display unit is removed from the premises.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filter was not stored in a sanitary manner.Ensure coffee filters once out of the plastic bag are stored in a clean container with a lid.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed. Ensure food handling permit is displayed where it is easily visible to the public.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handling training requirements have not been met. No one on site has completed the training according to the Manager. Ensure food handling training requirements are met.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Observe burnt out light bulbs above dishwasher.Ensure burnt out light bulbs are replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light fixtures at various locations throughout the kitchen are missing shatter proof covers.Ensure shatter proof covers are installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile in the kitchen is damaged and is peeling.Ensure ceiling tile is replaced and is in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pre-rinse sink faucets are leaking. Ensure pre-rinse sink faucets are repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep fryer is dirty and has a buildup of grease.Ensure deep fryer is thoroughly cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are dirty and must be cleaned:- floor grouts of the entire kitchen - walk in cooler floors- walk in freezer floors- clean floor around & behind the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom is dirty. Garbage bin is also full. Ensure staff washroom is thoroughly cleaned.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is leaking, and water being collected in a tub. Ensure the leak is fixed to prevent the pooling of water and tripping hazards. Oct 24, 2023 Note: The manager stated that a new pump for dishwasher has been ordered.The sink did not appear to be leaking.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
  12. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and sink are leaking, and water pooling is seen on the floor.Ensure the leak is fixed to prevent the pooling of water and tripping hazards. Oct 24, 2023 Note: The manager stated that a new pump for dishwasher has been ordered.The sink did not appear to be leaking.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. There is water pooling in the women's washroom, no foul odor is noticed. 1. The staff mentioned that a plumber had come in to fix the problem and couldn't find the reason for the leak.Ensure the leak is fixed. Ensure the washroom door is locked, and signs mentioning being out of order are posted. 2. One of the washroom stalls has no lock. 2. Fix the lock. Ensure the signs are posted indicating not to use until the locks are fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor is wet from the leak/plumbing issue from the sink and dishwasher and not maintained in sanitary manner. Ensure the kitchen is maintained in a sanitary manner and water on the floor is moped at regular intervals to prevent tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom fixture has debris accumulated.Ensure the washroom fixtures are maintained in a sanitary manner.
  13. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher and sink are leaking, and water pooling is seen on the floor.Ensure the leak is fixed to prevent the pooling of water and tripping hazards.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. There is water pooling in the women's washroom, no foul odor is noticed. 1. The staff mentioned that a plumber had come in to fix the problem and couldn't find the reason for the leak.Ensure the leak is fixed. Ensure the washroom door is locked, and signs mentioning being out of order are posted. 2. One of the washroom stalls has no lock. 2. Fix the lock. Ensure the signs are posted indicating not to use until the locks are fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole is observed behind the dishwasher. Ensure the hole is repaired. All walls should be smooth, durable and easy cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen floor is wet from the leak/plumbing issue from the sink and dishwasher and not maintained in sanitary manner. Ensure the kitchen is maintained in a sanitary manner and water on the floor is moped at regular intervals to prevent tripping hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right side of the dishwasher is not in working condition. Staff indicated that the utensils get washed twice on the left side. Ensure the dishwasher is in working condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical dishwasher is leaking and pouring out water into a tub/container. Ensure the leak in the dishwasher is fixed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The washroom fixture has debris accumulated.Ensure the washroom fixtures are maintained in a sanitary manner.
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